Black bean soup

Bystilettocontessa
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Black bean soup

Recipe by stilettocontessa
Servings

3

servings
Prep time

1

hour 

20

minutes
Cooking time

1

hour 

15

minutes

Inspired by: https://cooking.nytimes.com/recipes/1025039-coconut-black-bean-soup

Ingredients

  • 250 grams black beans, soaked overnight in salted water

  • 1 teaspoon olive oil

  • 1/2 white onion, chopped

  • 3 cloves garlic, minced

  • 2 jars stock

  • 1 chile, finely chopped

  • 1 tablespoon tomato paste

  • 1/2 teaspoon cumin seeds

  • 1 can light coconut milk

  • Salt and pepper

  • Toppings, such as finely chopped red onion, shredded cheddar cheese, sour cream

Directions

  • In a Dutch oven over medium heat, heat oil, then add onion and salt, stirring occasionally for 3-5 minutes. Add garlic, chile, salt, and pepper, then saute for another 1-2 minutes.
  • Add black beans in soaking liquid, along with 2 jars of stock, bringing to a simmer, then cooking for 1 hour until beans are soft.
  • In a small pan over medium-high heat, add oil, then tomato paste, cumin seeds, salt, and pepper, sauteing for 2-3 minutes until dark.
  • Add some of the coconut milk to the pan, stirring together until smooth, then add to pot with beans along with the remaining coconut milk. Cook for 15 more minutes.
  • Scoop out a cup of beans, then use an immersion blender on the rest of the soup until smooth. Add back in the cup of beans.
  • Taste for salt and pepper, then serve with toppings.

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